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CHOCOLATE ECLAIR RECIPE

Ingredients
For the Choux Pastry
  • 250 ml (1 cup + 2 tsp) water
  • 70 grams (5 tbsp) butter
  • 150 grams (1 cup) all-purpose flour
  • 4 eggs
  • ⅛ tsp salt
For the pastry cream
  • 350 ml (1 ½ cup) cold milk
  • 30 grams (3 ¾ tbsp) corn starch
  • 100 grams (½ cup) sugar
  • 75 grams (⅓ cup) butter at room temperature
  • 200 ml (¾ cups + 2 tbsp) heavy whipping cream, cold
  • 1 tsp vanilla extract
For the chocolate glaze
  • 150 grams (¾ cups (it depends on what size of chocolate chips you are using. ¾ cup is for the regular size)) chocolate chips
  • 125 grams (½ cup plus 2 tsp) heavy cream
Instructions
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